1/4th of recipe (2 cups): 298 calories, 6.5g total fat (1.5g sat fat), 806mg sodium, 43g carbs, 9g fiber, 11g sugars, 20g protein

Freestyle™ SmartPoints® value 6*

Broccoli cole slaw pumps up the serving size while chicken sausage amps up the flavor. Reduce the red pepper flakes if you prefer a little less heat!

4 oz. (about 1 1/4 cups) uncooked high-fiber penne pasta
One 12-oz. bag (about 4 cups) broccoli cole slaw
1 cup chopped bell pepper
1 cup chopped onion
1 cup sliced mushrooms
9 oz. (about 3 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins and halved
2 cups canned crushed tomatoes
2 tsp. chopped garlic
1 1/2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. each salt and black pepper

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, transfer to a large bowl, and cover to keep warm.

Bring a large skillet sprayed with nonstick spray to medium heat. Add broccoli slaw and 1/4 cup water. Cover and cook until mostly softened, 4 - 6 minutes.

Add bell pepper, onion, and mushrooms to the skillet. Cook and stir until all veggies are soft, about 6 minutes.

Add remaining ingredients to the skillet. Cook and stir until hot, about 3 minutes.

Transfer veggie-sausage mixture to the pasta, and mix well. Enjoy!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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